{Fall Baking} Pumpkin Chocolate Chip Bread

With the slight dip in temperatures, the weekend background noise of football, and the falling leaves that are starting to cover the ground… it is clear that fall is finally here.  Hallelujah.

I don’t know about you, but as soon as it’s fall, I always get the urge to fill my home with the scent of cinnamon, pumpkin, and nutmeg and of course, it’s always better if the scent is coming from my kitchen!  The best part about baking is that not only does your home smell wonderful, but there’s also a delicious treat for you to enjoy… this weekend, it was this scrumptious Pumpkin Chocolate Chip Bread.

This bread is the perfect blend of pumpkin and cinnamon – and the chocolate chips complement the rich fall flavors so nicely.  Just when your mouth is filled with pumpkin and spices… bam!  There’s a little chocolate for ya!

Yum.

Bonus point?  The kiddos approved too!

If you’re a frequent baker like I am, you’ll have most of the ingredients on hand.  The only thing I had to purchase was the canned pumpkin and some more chocolate chips (those seem to disappear around here for some reason…).  The recipe makes a LOT.  I made a 9x5 loaf and four small loaves in my Pampered Chef Mini Loaf Pan.

Ready to make some of your own?!  Enjoy!

Pumpkin Chocolate Chip Bread

Ingredients:

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F. Spray 9x5 inch loaf pan or mini loaf pan with cooking spray and set aside.  (I always use Pam Baking Spray with Flour)

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between your loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. (My mini loaves took about 45 minutes – be sure to adjust baking time as needed.)

*** You can also use this batter to make some amazing muffins.  In that case, line your muffin pan with paper liners, fill 2/3 full with batter, and bake 18-20 minutes. ***

Original Recipe from Two Peas and their Pod

 

Hope you enjoy this treat as much as we have! 

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